So this is probably the first recipe on The Schmidty Wife in which I am not the biggest fan of… say what?!? I am not a fan of Mexican Rice in general, never have been probably never will be, I never eat the rice at Mexican Restaurants, it either goes not eaten or my husband/son will gobble it down. So if I don’t like Mexican Rice why on earth would I make it? Because Matt and Archie absolutely love the stuff, they gobble it down. So I developed a recipe that is made easy from pantry items.
A quick sauté of onions and garlic, and everything else is put into the pot and cooked into a delicious side dish your whole family will enjoy! Well most of your family anyway 😉
TIPS & TRICKS:
• Sazón Goya Con Culantro y Achiote (Coriander & Annatto) is a seasoning that comes in a box of 8 packets. You can find it in the Mexican food section of your grocery store or online here, Sazon Goya Con Culantro y Achiote. You can make this recipe without it, but I think its a great extra to keep in the pantry to spice up recipes.
• I like to use flavored diced tomatoes in this dish when I have them, I think the fire roasted variety tastes amazing in here
• Feel free to add some frozen mixed vegetables to the sauté if you feel inclined, I often add about 2 cups and soften them before I add the rice
• this Mexican Rice goes amazing with my Vegetarian Crockpot Refried Beans
Mexican Rice
a quick and easy side dish made from pantry staples
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon mined garlic
- 1 cup white rice (I use jasmine)
- 1 packet Sazón Goya Con Culantro Y Achiote seasoning*
- 1 can diced tomatoes
- 1 1/2 cup water
- 1 teaspoon oregano
Instructions
- In a large pot (that has a tight fitting lid) heat olive oil over medium heat. Add onion and garlic, sauté 3-4 minutes until slightly translucent.
- Add rice and sauté 1-2 minute to slightly toast the rice.
- Add the seasoning packet, diced tomatoes, water and oregano to the pot. Stir and cover to bring to boil.
- Once boiling leave lid on, reduce heat to low, and cook for 10 minutes (do not open lid or stir during this time).
- Remove from heat, stir, and serve immediately.
Notes
*This may be left out or substituted with a dash of cumin and coriander. I have not had trouble finding it at the store (it can be found at Walmart), there is a picture above in the post to help you out.
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 136.75Total Fat: 1.09gSaturated Fat: 0.2gCholesterol: 0mgSodium: 6.66mgCarbohydrates: 28.72gFiber: 0.96gSugar: 1.33gProtein: 2.64g
Peace & Love
Lauren, The Schmidty Wife
P.S. Looking for more side dish recipes? Check out my Rosemary Parmesan Baked Potato Wedges or my Healthier Bacon Ranch Potato Salad.
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T
Wednesday 20th of May 2020
How i make my rice (following my grandmas and moms recipe) is by blending some 1/4 of an onion, with 2-3 tomatoes a bit of water and adding some chicken bouillon for flavor.
Blend that together, Mince a garlic or two, sauté it with your rice (1-1.5c) and then add in the blended mixture with another 2-3c of water. Of course, depending on the amount of rice.